Slow Roasted Boneless Lamb with Lemon, Herb & Garlic Potatoes

Wine match suggestion: Pinot Noir or Sauvignon Blanc

Serves 6 / Prep 20 Minutes / Cook 4 Hours

Ingredient

. 6 cloves garlic, roughly chopped
. Quarter of a cup (loose) rosemary leaves
. Quarter of a cup (loose) oregano leaves
. 3 tablespoons thyme leaves
. 1 teaspoon salt
. Half a teaspoon pepper
. 2 whole lemons
. 5 tablespoons olive oil
. 1 small boneless/ butterflied leg of lamb about 1.2kg
. 375ml Lamb, chicken or vegetable stock
. 1kg baking potatoes, scrubbed

Method

STEP ONE
Preheat oven to 160C. Combine garlic, herbs, lemon zest and juice, salt, pepper, and olive oil. Rub half of this mixture onto the lamb, place in a roasting dish with stock, cover tightly, and roast for 3 hours, basting hourly.

STEP TWO
Prepare potatoes by cutting them into chunks, adding sliced lemon, and tossing with the remaining herb mixture. Season as desired.

STEP THREE
Once the lamb is cooked, remove from the oven, cover, and let it rest for 30 minutes.

STEP FOUR
Increase oven temperature to 200C. Roast the prepared potatoes for 30 minutes, stirring halfway, then move them to the bottom half of the oven. Return the lamb to the oven, above the potatoes, to brown for 20-30 minutes.

STEP ONE
While the lamb and potatoes finish cooking, pour the lamb juices into a saucepan and reduce to create a sauce. Serve the lamb and potatoes with the sauce.